Make Wine at Home: Apple wine recipe
4.5 kg/10lb apples
230 g/8.1 oz can concentrated white grape juice
850g/1 lb 14oz white sugar
1 teaspoon citric acid
1 teaspoon pectolytic enzyme
2 Campden tablets 2.25 litres/4 pints cold water
Champagne wine yeast and nutrient
1 Pour the water into a sterilized bin and stir in the acid, one crushed Campden tablet and the pectolytic enzyme. Wash the apples and cut into small pieces including the skin and core, but discarding all bruised, damaged or maggoty parts. Drop the apples into the bin as soon as they are cut to keep them white. Lay a large plate on top of the apples to keep them beneath the surface of the water. Cover the bin and leave in a warm place for 24 hours.
2 Add the concentrated grape juice, yeast and nutrient and ferment on the pulp for one week, pressing the plate down each day. 3 Strain out, press dry and discard the apple pulp. Stir in the sugar. Pour the must into a fermentation jar and any excess into a sterilized wine bottle. Depending on the juiciness of the fruit and how successfully it has been pressed, a little more than 4.5 litres/1 gallon may be produced. If it is more than, say, 300ml / 1/2 pint, add further sugar at the rate of 100g/3-1/2oz per 600ml/1 pint. Fit an airlock to the jar and a plug of cotton wool to the bottle and ferment to a finish. 4 Rack into a sterilized storage jar. Add one Campden tablet and keep until the wine is bright.
Rack again and keep the wine until it is one year old. Sweeten slightly with saccharin if required.
Note: It is very desirable to use a mixture of cooking and eating apples and a few pears.